Slow Cooker Dairy Free

Tomato Soup with Chicken

Slow Cooker Dairy Free Tomato Soup with Chicken

(Under 200 calories per serving with 20 g of protein!)

Yield: 8 servings

Prep Time: 2 minutes

Cook Time: 5 hours

Total Time: 5 hours and 2 minutes

Ingredients:

24 oz Boneless, Skinless Chicken Breast

1 (14 oz) can Light Coconut Milk

2 cups Low Sodium Chicken Broth or Bone Broth

2 (28 oz) cans No Salt Added Diced Tomatoes (with the juice)

1 (16 oz) can Tomato Sauce

2 TBSP Italian Seasoning

1 TBSP Dried Basil

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Sea Salt

½ tsp Ground Black Pepper

Plant Based Grated Parmesan and Fresh Basil for garnish

Directions:

1.       Put all ingredients into the slow cooker, then mix to combine.

2.       Cook on high for 4 hours.

3.       Shred the chicken with 2 forks or tongs, then cook for 1 more hour on high.

4.       Serve topped with plant based grated parmesan and fresh basil for garnish. I serve this soup with gluten free cheese toasts or grilled cheese made with plant-based American or cheddar cheese.

*This recipe can be frozen. I buy quart-size deli containers that are BPA free, freezer and microwave friendly. You could store in the freezer for up to 6 months. When ready to serve, thaw in the refrigerator for 24 hours, then warm in a pot on the stove top.